Ingredients
- Water - 1/2 cup
- Sugar - 2 Tbsp
- Garlic - 2 cloves , minced
- Soy sauce, low-sodium - 2 Tbsp (Or try to find a vegetarian fish sauce)
- Lime juice - 2 Tbsp
- Hot sauce (opt) - to taste
- Red peppers - 2 , sliced thinly
- Napa cabbage - 1/2 head , sliced thinly ((~6 cups when sliced. Sub green cabbage))
- Carrots - 1/2 lb , grated
- Cucumbers - 1/2 lb , sliced
- Basil - 2 sprigs , chiffonade
- Edamame - 2 cups , shelled
- Cooking oil - 1 1/2 Tbsp
- Peanuts - 1/2 cup , crushed
Prep
-
Red peppers / Napa cabbage / Carrots - Prep as directed. (Can be done up to 3 days ahead)
-
Make nuoc nam - Double ingredients if making Tuesday’s dinner too. Combine sweetener and water and boil (or heat in a microwave for 1 ½ to 2 minutes, until water is bubbling). Mix with remainder of sauce ingredients and season to taste with hot sauce. Adjust taste as needed - use soy sauce for more savory, more lime juice for tartness, more sweetener for sweetness. If you doubled, remember to set aside half. (Can be done up to 5 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Microwave edamame for ~1 minute until no longer frozen. Toss edamame, peppers, cabbage, carrots, cucumbers, and basil with nuoc nam and cooking oil. If possible, cover and refrigerate for ~30 minutes before enjoying. This will give the salad some time to marinate in the dressing’s flavors.
-
Top with peanuts before serving.
Reviews
Ratings
0 reviews